POTATO GRAVY FOR WHEAT ROTI

INGREDIENTS:-

1. Potatoes                2 nos
2. Onion                    1
3. Tomato                  2 nos
4. Coriander leaves    handful
5. Chilly powder        1 tsp
6. Green chilies          5
7. Turmeric                1 tsp
8. Curry masala         1 tsp
9. Water                     5 cups

FOR  GRINDING:-

1. Cinnamon               2"
2. Cloves                    5
3. Cumin seeds           1 tsp
4. Coriander seeds      1 tbsp
5. Fennel seeds           2 tsp
6. Kalpasi                    little
7. Ginger                     1"
8. Garlic                      9 flakes
9. Coconut                   1 cup
10. Roasted gram           2 tbsp

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram dhal     1 tsp
4. Curry leaves             few
5. Hing                         1/4 tsp
6. Oil                            3 tbsp

METHOD:-

• Cut potatoes, onion, tomatoes into 1" pieces. Chop coriander leaves, and halve chilies.
• Powder cinnamon, cloves, cumin, coriander seeds, fennel seeds, kalpasi and roasted gram.
• Grind coconut, ginger, and garlic to a coarse paste.
• Heat oil in a cooker add seasoning, splutter mustard seeds and fry both dhal.
• Add onion, curry leaves, fry for a while, add tomatoes, salt, chilly powder, and turmeric.
• Mash tomatoes, add potatoes, and curry masala fry for 1 minute.
• Add powdered masala first and mix up well, secondly add coconut ground paste.
• Fry for a while, add water, and stir for 3 or 4 times.
• Cook for 3 whistles, wait until the pressure settles.
• Open, and garnish with coriander leaves.
• Serve with Wheat roti, and, chappati.